The Carnivore Book Club

If you consider cookbooks to be a category of chick-lit, then have a look at these: the manliest, meatiest cookbooks out there, written strictly for the most hardcore carnivores.

Lobel’s Meat Bible: All You Need to Know About Meat and Poultry from American’s Master Butchers
By Stanley, Evan, Mark and David Lobel

From quail to capon and veal to venison, this authoritative book, written by a family of old-school Manhattan butchers, is an indispensable reference for killer recipes – and those moments when you need to distinguish a T-bone from a porterhouse.

America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
By Ardie A. Davis and Chef Paul Kirk

Few men understand the grill better than Ardie Davis, who lists his must-see BBQ joints and offers award-winning recipes – like melt-in-your-mouth Barbecued Beef Shoulder Clod – that include few ingredients, simple techniques and long hours of cooking.

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
By Jennifer McLagan

Recipes involving every kind of fat imaginable – think grilled steak with red wine sauce and bone marrow, and a BLT that uses bacon fat mayonnaise – will leave you with hunger pangs – not chest pains. Yet.

Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling
By Jamie Purviance

“Expert grilling,” means doing simple things very well, and this book, which includes 1,110 mouth-watering photographs, is essential for any man who’s overcooked a steak, dried out a chicken kebab or lost a piece of salami through the grills.

Image courtesy of MooBob42 on Flickr.

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  1. I went and purchased Lobel’s Meat Bible after reading your blurb here. There are some great looking recipe’s in there and the descriptions of each cut of meat for each type of animal are exhaustive.

    However… The descriptions are made in a vacuum – it assumes that I know the positions of the meat within the animal described. There is no animal outline with cross sections showing me where the parts come from. Also, for me to consider this a ‘Meat Bible’ I would have wanted there to be pictures of what each cut looks like to give some sort of frame of reference, otherwise the descriptions read like a technical manual. After reading the descriptions I still won’t be able to look at a piece of meat and tell you what the cut is called. Rather disappointing.

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